Dockto , hello and welcome to the community. We hope you decide to move in and' won't you be my neighbor ?' (My Mr. Roger's impression)

Your Bird looks great and must have been great with flavor. Kudos to you and , keep experimenting on your Rub . Keep a "BBQ Log" , for recording all your experiences , good or bad , and it will lead you to 'BBQ Nervana'

The wife "SWMBO" , will soon begin to bring in stuff for you to Smoke .

How much salt and water for the brine and how long did you brine it? I doing two whole chickens on Sunday.

Do a search for Slaughterhouse Brine for the complete recipe. I used 1 1/2 gal of water, 1/2C of Kosher salt, 1/2C of Dk Brown Sugar. I brined it approx. 20+ hours in the refrigerator, stirring occasionally.